MENU Lunch

ANTIPASTI

 

Insalata

mixed lettuces, dried fruits, almonds, ricotta salata, trucioletto vinaigrette

$12

 

Zuppa
cannellini bean soup, Tuscan kale, sourdough crostino

$15

 

Passera crudo “alla carbonara” *
Long Island fluke, guanciale aioli, Sarawak pepper puff, salmon roe

$22

 

Tartare di Manzo *

Piedmontese beef tartar, bone marrow, puffed farro

$24

 

Barbabietole 

heirloom beet salad, sheep ricotta cheese, pistachio

$18

 

Polipo  

braised octopus, busara sauce, parsley

$25

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRIMI

 

Busiate   

Sicilian fusilli, amatriciana sauce, dry oregano

$27

 

Cacio e Pepe

chitarra spaghetti, pecorino romano, black pepper, liquorice root, mint

$22

 

Cappellacci

fontina and swiss chard filled, buck wheat pasta, potato crema, sage

$21

 

Scialatielli *

Neapolitan hand crafted basil pasta, Maine lobster, cherry tomato

$30

 

Orecchiette

little ears pasta, guinea hen ragu, porcini, tailed pepper

$29

 

gluten free pasta available upon request

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

 

CONTORNI

 

Polenta

asiago cheese, thyme

$9

 

Spaghetti Squash

brown butter, pumpkin seed

$9

 

Rapini

sautee broccoli rabe, bomba calabrese

$10

 

Executive Chef: Davide Venturini

SECONDI

 

Caciucco *

Tuscan fish stew, daily market selection

$31

 

Merluzzo *

roasted Icelandic cod, Castelvetrano olives, squid, pane saporito

$37

 

Cernia *

seared red grouper, grilled fennel, bottarga, orange burro bianco

$36

 

Pollo

roasted chicken breast, foie gras, crispy curly kale

$33

 

Bistecca  *

grilled hanger steak, roasted baby potatoes, salsa verde

$36

 

Maiale *

roasted pork loin, Granny smith apple, heirloom carrots

$32